Orange and lavender loaf

Orange and lavender loaf

By
From
Rustic
Makes
1 loaf

Herbs, when used judiciously in our cakes, can add another dimension to the experience, as in this one.

Ingredients

Quantity Ingredient
250g salted butter, plus extra for greasing and serving
2 oranges, juiced and zested
1 teaspoon dried lavender
25g caster sugar
4 eggs
200g self-raising flour
50g ground almonds
100ml buttermilk

Method

  1. Preheat the oven to 180°C and grease a 1.2 litre loaf tin.
  2. Squeeze the orange juice into a small bowl and stir in the zest and dried lavender. Leave the lavender to soak in the juice for 1 hour.
  3. In a large mixing bowl, cream the butter and the sugar together until you have a light, fluffy consistency. Add the eggs one at a time while continuing to beat.
  4. Fold in the flour and almonds, and then the buttermilk. Finally, add the orange juice with the lavender and zest, and mix to combine.
  5. Pour the batter into the loaf tin and bake for 40 minutes or until the cake springs back when pressed. Allow to cool for 5 minutes and then transfer the cake to a wire rack to cool completely. Serve with some soft, salted butter.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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